INGREDIENTS

INSTRUCTIONS

To prepare yogurt: Line a colander or strainer with cheese cloth and set
over a bowl. Bowl should support strainer without touching the bottom of
the bowl. Put yogurt in the strainer and let drain overnight. Discard
liquid and use strained yogurt according to recipe. Prepare a grill or
broiler or heat an oven to 375 degrees. Pierce eggplant with a fork. In an
oven broiler or on a hot grill, cook eggplant, turning frequently to
prevent burning, until skin becomes black and eggplant is soft, about 10 to
15 minutes. Remove eggplant from heat and cool on a wire rack over a baking
sheet to catch juices. Eggplants may be baked for 45 minutes for similar
results. When eggplant is cooled, peel off skin and coarsely chop. With
paddle attachment in an electric mixer, add eggplant, tomatoes, onion and
garlic, and mix on medium speed about 1 minute. Stop machine and add
yogurt. Continue to mix at medium speed for another minute. With mixer
running, slowly add vinegar and lemon juice. Continue mixing while slowly
adding olive oil. Thin mixture with seltzer as needed until eggplant salad
is the consistency of a loose paste. Add parsley, oregano, and salt and
pepper to taste. Refrigerate overnight and serve. This recipe yields 3
cups.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco Recipe courtesy of
chef Jim Botsacos, Molyvos From the TV FOOD NETWORK - (Show # ML-1C31)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-08-1999
Recipe by: Jim Botsacos
Converted by MM_Buster v2.0l.

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